Stuffed Roast Pork Neck With Pears And Parsnips - cooking recipe

Ingredients

None None Stuffing
1 tbsp olive oil
1 None onion, finely chopped
1/4 cup pine nuts
2 tbsp fresh sage leaves, chopped
1 clove garlic, minced
1/4 cup fresh breadcrumbs
1/3 cup currants
1 None egg
None None Roast Pork Neck
3 1/4 lb boneless pork neck, skin scored at 1/3 inch intervals
1/4 cup olive oil
6 None sage leaves
4 None pears, halved
4 None parsnips, halved
None None baby arugula, to serve (optional)

Preparation

Preheat oven 400\u00b0F.
Heat olive oil in frying pan over high heat. Saute onion for 4 mins. Add pine nuts and cook, stirring, for 1-2 mins. Add sage and garlic. Cook for 1 min. Let cool then mix with breadcrumbs, currants and egg. Season.
Spread stuffing over pork. Roll up tightly and secure with butcher's twine. Coat with 2 tbsp oil and 1 tbsp salt. Secure sage leaves under twine then place on an oven rack over a baking dish. Bake for 20-25 mins, until skin is crisp and crackling.
Remove from oven and arrange pears and parsnip around pork. Drizzle with remaining oil. Season.
Reduce heat to 350\u00b0F and roast for another 1 hour 20 mins. Let rest, covered loosely with foil, for 20 mins.
Serve pork sliced with roast pears, parsnips and pan juices. Serve with baby arugula, if desired.